Prepare rice according to package directions.
Preheat the broiler to high. Using grapeseed or avocado (or another high heat) oil, grease a baking sheet.
In a large bowl, combine the cauliflower, broccoli, 2/3 cup coconut milk, 2 tbsp coconut flour, 2 cloves garlic, 1 tbsp ginger and mix until the vegetables are coated. Set the bowl aside for 10 minutes to marinate. After 10 minutes, spread the vegetables in an even layer on the baking sheet. Broil for 4-5 minutes or until the cauliflower and broccoli is just beginning to appear golden brown on the edges.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until fragrant, about 5 minutes. Add the remaining minced garlic and ginger and cook another 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne and cook for about 1 minute.
Add the tomato paste and remaining 2 1/2 cup cups coconut milk. Stir to combine. Bring the sauce to a boil, cook 5 minutes or until it becomes thick. If it becomes too thick, add a bit more coconut milk or water to thin.
Add the roasted cauliflower and broccoli and stir to coat. Cook, stirring occasionally, for another 5 minutes. Remove from heat and stir with the chopped parsley.
Serve warm atop bowls of rice.